Blueberry custard ice cream with toffee-apple wedges
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Easy
- October 2010

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Serves 4
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Ready in less than 30 minutes
For a quick, creative apple dessert, add a jar of blueberry compote and a pot of vanilla custard…
Nutrition: per serving
- Calories
- 415kcals
- Fat
- 24.3g (13.7g saturated)
- Protein
- 3.8g
- Carbohydrates
- 41.8g (42g sugar)
- Salt
- 0.2g
Based on 6
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Ingredients
- 300ml whipping cream
- 500g tub ready-made vanilla custard
- 200g wild blueberry preserve (we like Bonne Maman)
- 140g blueberries
- 2 eating apples
- A knob of butter
- 2 heaped tbsp toffee sauce (such as dulce de leche)
Method
- Whip 300ml whipping cream to soft peaks, then fold through a 500g tub ready-made vanilla custard. Ripple through 200g wild blueberry preserve (we like Bonne Maman) and 140g blueberries, then spoon into a sealable container and freeze for 3 hours or until firm. Remove from the freezer to soften a little while you make the toffee-apple wedges.
- Peel and core 2 eating apples and cut into wedges. Heat a knob of butter in a large frying pan. Add the wedges and fry over a medium heat until starting to soften and turn golden. Stir in 2 heaped tbsp toffee sauce (such as dulce de leche) and cook until sticky. Serve the blueberry ice cream topped with the warm toffee-apple wedges.
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